4.Bake about 30 minutes or until toothpick
inserted in center comes out clean, and muffin tops are golden brown. Cool 5
minutes. With thin knife, loosen sides of muffins from pan; remove from pan and
place top side up on cooling rack. Cool 10 minutes longer, and serve with
garnishes.

1.Prep: Peel (4 medium-sized) potatoes &
slice. Cover with water and bring to a boil; once boiling, reduce to medium
heat and cook for around 14 additional minutes until tender. Meanwhile, dice
onion and red pepper.

2.Brown ground beef.Add onions and peppers, chopped garlic and
frozen green beans Season with a generous amount of paprika and pepper. Cook
5-10 minutes longer until the onions are softened and green beans tender.

3.MASH POTATOES: When the potatoes are done, drain
them in a colander. In the now empty pot, put butter, granulated garlic, salt, Dijon
mustard and 1/2 a cup milk. When the butter is melted, add the potatoes back
into the pan and mash them. Stir in 1 beaten egg.

4.ASSEMBLE: Spray an 11-cup capacity casserole
dish with canola oil and spread the meat/veggie mix across the bottom. Sprinkle
shredded cheese (1/2 cup). Cover with dollops of mashed potato and spread into
an even layer. Sprinkle with an additional shredded cheese (1/4 cup) and a
little paprika.